Top 20 best ways to pickle garlic quickly and tasty at home
Garlic is a healthy product loved by many. It is often used as a seasoning for first and second courses. However, ripe garlic tends to spoil quickly. To avoid this and at the same time preserve all the benefits of the vegetable as much as possible, it is recommended to marinate it.
This article presents the 20 best ways to make pickled garlic at home, delicious and quick.
Pickled garlic - useful tips and tricks
Each housewife uses her own recipe for preservation, as well as her own tricks and secrets.
Here are some of them:
- Only fresh and firm vegetables are chosen for pickling;
- large heads can be divided and the skin removed from the cloves;
- for the marinade, place the garlic in boiling water for 30 seconds, and then transfer to cold water;
- You need to choose a ripe vegetable so that it does not change color during the cooking process;
- use only undamaged heads;
- sterilize jars thoroughly;
- Soak the garlic in water for several hours to make it easier to peel.
The most popular methods of pickling garlic are presented below.
Top 20 garlic canning recipes
1. Classic way
Ingredients:
- 1 kg of garlic cloves;
- 1 liter of water;
- 4 dill umbrellas;
- 1.5 tbsp. spoons of salt;
- 1 tbsp. spoon of sugar;
- 100 g vinegar;
- a small pod of hot pepper.
Preparation:
Boil water before pickling garlic. After boiling, add dill, sugar, salt and pepper to the water and let it boil a little, after which vinegar is poured in. The resulting brine is left to cool.Meanwhile, the vegetable is soaked in boiling water (cook first).
Next, you need to peel it, put it in pre-sterilized jars and fill it with cooled brine. Roll up the cans. After a while, the vegetables will begin to turn green, but don’t let this scare you, this is how it should be. The garlic should marinate well after standing in the marinade for a month.
2. Pickled garlic with beets
Ingredients:
- 1 kg garlic;
- 1 liter of water;
- 100 g vinegar;
- 1 large beet;
- 2 tbsp. spoons of coarse salt;
- 1 tbsp. spoon of sugar;
- greens: dill umbrellas, parsley, basil and horseradish;
- spices: cinnamon stick, 3 bay leaves, 5 cloves.
Recipe:
Bring water to boil, dissolve salt and sugar in it. Throw the peeled garlic into boiling water to blanch. Place the greens in sterilized jars and pack the vegetable tightly. Grate the beets and squeeze out the juice. Pour the resulting juice and vinegar into the marinade. Pour the marinade into jars and roll up.
3. Pickled garlic in onion skins
To prepare you need:
- 1 kg garlic
- 200 ml water;
- 3-4 large onions;
- 100 ml table vinegar;
- 50 g sugar;
- 20 g salt;
- 5 g cinnamon;
- bay leaf - 3 pcs.;
- allspice - 3 peas.
Preparation:
Peel the bulbs, wash them and dry them. Peel the garlic and divide into cloves. Bring water to a boil and add sugar, salt, cinnamon, bay leaf and pepper. Place the husks and vegetables inside the sterilized jars, pour marinade over everything.
Roll up the jars and place in a cool, dark place. You can use this garlic within a week, and it will be stored all winter.
4. Preparation in Korean
Ingredients:
- 1 kg garlic;
- 1 liter of soy sauce;
- 1 cup 9% vinegar.
Recipe:
Dilute the vinegar in a small amount of water and pour over the vegetables placed in jars so that the liquid completely covers it. Cover with lids and store in a cool place for a week. After 7 days, remove the garlic and place it in other jars, sterilized and dried in advance.
Pour soy sauce into the pan and cook for 10 minutes after boiling. Cool and pour into jars until they are half full. Roll up the lids and place the jars back in a cool, dark place. In just 3 weeks the appetizer will be ready.
5. Pickling garlic in plastic buckets
Pickling in buckets is very convenient: you don’t need to bother with jars and sterilize them (it’s enough to scald the buckets with boiling water several times), and at the end you get a large volume of the finished product. It is important to use plastic buckets that seal tightly. You can pickle garlic in this way according to any recipe you like.
6. Apple cider vinegar for the winter
Ingredients:
- garlic – 2 kg;
- apple cider vinegar – 1 l;
- sugar – 2.5 tbsp. spoons;
- table salt – 5 tbsp. spoon;
- water – 2 l.
Preparation:
Mix 1.5 liters of water with 0.5 liters of apple cider vinegar and pour the liquid over thoroughly washed vegetables. Transfer the container with garlic to a cold place and leave it alone for 40 days. After time, the liquid must be drained and the vegetables rinsed under running water.
Pour the washed garlic with cold water and leave for 3 hours. For the marinade, boil 0.5 liters of water with sugar and salt, then pour in apple cider vinegar and let cool. Place the vegetables in a pre-sterilized jar and pour in the marinade. Cover with lids and leave in a cool place for 2 weeks.
7. Marinate with chili peppers
Ingredients:
- garlic - 1 kg;
- sugar - 2 teaspoons;
- salt - 2 teaspoons;
- Water - 750 ml;
- Table vinegar - 500 ml;
- Dried chili pepper - 3 pcs.
Preparation:
First of all, peel and rinse the garlic thoroughly. Bring water with salt and sugar to a boil, then add vinegar to it and boil for a couple more minutes. Pour pre-prepared boiling water over the vegetable and let the liquid drain.
Divide the garlic into jars, adding a small chili pepper to the top of each jar. Pour the cooled marinade over everything. The appetizer will be ready in 2 weeks.
8. How to pickle garlic heads
To prepare you will need:
- garlic – 1 kg;
- sugar – 1 tbsp. spoon;
- salt -7 teaspoons;
- water - 1.5 l;
- 250 ml 9% vinegar.
Recipe:
To begin, dissolve 6 tablespoons of salt in one liter of water. Peel the vegetable from the outer husk. Soak the heads in the prepared solution for 1 week. For the marinade, take 300 ml of water, 200 ml of vinegar, sugar, salt and mix everything thoroughly.
After a week, remove the workpiece and rinse thoroughly. Next, place the vegetable in sterilized jars, pour marinade over it and put it in a cool place for 3 weeks.
9. Pickled garlic with honey
Ingredients:
- 1 kg garlic;
- 1 tbsp. spoon of honey;
- 1 liter of water;
- 2.5 tbsp. spoons of sugar;
- 1.5 tbsp. spoons of salt;
- 100 g apple cider vinegar;
- allspice;
- coriander.
Preparation:
Place the peeled cloves into half-liter jars. Next, add pepper and coriander to the jars. Boil water and add honey and sugar, and then vinegar. Pour marinade over the vegetable, roll up and leave for 4 weeks.
10. Pickled garlic with horseradish
Ingredients:
- 2 kg of young garlic cloves;
- 200 g horseradish root;
- 2 chili peppers;
- 2 cloves;
- 1 liter of water;
- 50 g sugar;
- 100 g salt;
- 400 g vinegar.
Preparation:
Pour boiling water over the cloves and leave for 2 minutes. Cut the pepper into rings. Peel the horseradish root and grate it on a coarse grater.Place cloves, pepper, horseradish and cloves in prepared jars.
Prepare a marinade from water, sugar, vinegar and salt. Pour hot marinade into jars of vegetables, roll up and let cool. Place the cooled jars in a cold place for 50 days, after which the preparation can be tried.
11. Garlic teeth in grape juice
To prepare you need:
- 1 kg garlic;
- white grape juice (to taste);
- 1 liter of water;
- 50 g salt;
- 50 g sugar;
- 100 ml grape vinegar;
- 8-10 black peppercorns;
- 5 peas of allspice;
- 2 cloves.
Recipe:
Remove the husks from the heads, rinse and separate into teeth. Fill them with cold brine (50 grams of salt per 1 liter of water) and set aside for a day, then change the brine. This procedure must be repeated for 20 days. On the last day, drain the brine, pour the marinade over the cloves (a mixture of water, sugar, salt, grape vinegar and spices) and leave for 2 weeks.
After time, pour the marinade into a separate container and place in a cold place for a week. Pour white grape juice over the vegetable and leave the base for 7 days. After this, drain the juice and pour the marinade over the vegetables. After 5 days, the garlic cloves in grape juice will be ready.
12. Marinating in Georgian style
Ingredients:
- young garlic heads;
- tarragon greens;
- vinegar;
- water;
- salt.
Preparation:
To begin, pour boiling water over the garlic heads, place them on a salt-sprinkled surface and sprinkle generously with salt. As soon as the heads have cooled, place them in jars layer by layer, alternating with tarragon greens. Next, dilute wine vinegar with water in a ratio of 2:1 and heat. Pour the resulting brine into jars.
After this, cover the jars with a napkin and refrigerate for 5 days.After time has passed, close the product with lids and store in a cool place.
13. Marinating without vinegar
Ingredients:
- teeth from 8 heads of garlic;
- 4 tbsp. spoons of honey;
- 140 g lemon juice;
- 1 tbsp. spoon of sour cream;
- salt;
- spices.
Preparation:
Prepare the teeth by thoroughly cleaning them. Mix honey, sour cream and lemon juice and add spices. Transfer the resulting mass into a container, add the cloves and bring to a boil. Then pour the vegetables along with the brine into jars and roll up. Place the cooled jars in a cool place. You can try this snack after 2 days.
14. Pickled garlic in soy sauce
To prepare you will need:
- 1 kg garlic;
- 1 liter of soy sauce;
- 1 glass of vinegar.
Recipe:
First, the vegetable must be peeled and divided into teeth. Place the teeth in jars and fill with vinegar diluted with water. Place the jars in the refrigerator for 7 days. After 7 days, transfer the garlic to clean jars.
Boil the soy sauce for 10 minutes, cool and pour the vegetables to the middle of the jar. Roll up the product and place in a cool place. You can try the snack after 3 weeks.
15. Heads marinated for the winter with pomegranate
Ingredients:
- garlic – 10 heads;
- wine vinegar – 200 ml;
- pomegranate juice – 250 ml;
- tarragon - 6-8 branches;
- salt – 10 tbsp. spoons
Recipe:
Pour boiling water over the peeled vegetable and leave for a few minutes. Drain the water, place the heads on a flat surface and sprinkle each with salt. Let sit for 5 minutes.
Boil pomegranate juice and pour wine vinegar into it. Place tarragon and garlic in a prepared jar, layer by layer. Fill the jars with warm marinade, roll them up and put them in a cool place. This snack will be ready to eat in 3 weeks.
16. Pickled garlic with red currants
To prepare you need:
- garlic – 2 kg;
- red currant – 0.5 kg;
- water – 1 l;
- salt – 3 tbsp. spoons;
- apple cider vinegar – 100 ml.
Recipe:
Place the prepared cloves in a deep container, fill with water and leave for a day. Every other day, rinse the vegetables and place them in clean jars. For the marinade, grind the red currant berries in a blender, add salt and apple cider vinegar, mix well.
Pour the resulting marinade into jars and leave to marinate for a day at room temperature. After time has passed, roll up the jars. The snack will be ready to eat in 3 days.
17. Marinated with hot pepper and wine
Ingredients:
- 3 tbsp. spoons of sugar;
- 0.5 liters of white wine;
- 1 tbsp. a spoonful of white peppercorns;
- 0.5 l of wine vinegar;
- 1 kg garlic;
- 2 chili pods;
- 2 bay leaves;
- Olive oil.
Cooking method:
Bring all ingredients, except oil, to a boil. Boil for 3 minutes. Reduce heat and cook for another 5 minutes. Place pre-prepared vegetables in jars, pour marinade, pour olive oil on top. Place in a cool place for 5 days.
18. Garlic in bay leaf marinade.
List of ingredients:
- 1 kg garlic;
- 0.3 l of wine vinegar;
- 5 black peppercorns;
- 5 pieces. bay leaf.
Recipe:
Pour hot water over peeled garlic cloves and leave for 24 hours. Then drain the water and place the cloves in jars. Prepare a marinade from the above ingredients, boil it and pour it to the top of the jar with garlic. After this, the jars should be rolled up and allowed to cool. In a week the product will be ready for use.
19. With ginger and chili
To prepare you will need:
- garlic – 300 g;
- fresh ginger – 35 g;
- chili pepper – 2 pcs.;
- water – 300 ml;
- vinegar 9% – 20 ml;
- sugar – 25 g;
- salt – 10 g;
- cloves – 3 pcs.
Preparation:
Pour boiling water over the peeled vegetables and chili peppers for 5 minutes, then drain the water and immediately transfer the vegetables to a container with cold water. For the marinade, boil water with sugar, salt, cloves and ginger slices for 3 minutes. Place the vegetables in jars and pour in the marinade, then pour in the vinegar. Roll up the preserves and put them in a cool place for 2 weeks.
20. Marinate in oil
Ingredients:
- hot red pepper - to taste;
- salt – 1 tbsp. spoon;
- sunflower oil – 250 ml;
- garlic – 5 heads;
- water – 0.5 l.
Recipe:
To make the brine, bring water to a boil and add salt. Pour hot brine over the prepared garlic, close the lid tightly, cool and place in the refrigerator for 7 days. After a week, take out the jar and drain the brine.
Grind the hot pepper and add to the sunflower oil. Heat the oil and pour it over the vegetables. Cool and refrigerate for 7 days. After the marinating period in oil has expired, the appetizer is ready to eat.
Tips for canning garlic
Several valuable advice:
- Before preserving, soak the vegetable for 2 hours in water to make it easier to clean;
- do not take large jars;
- pickled cloves cook faster than garlic heads;
- It is best to use vegetables grown in garden beds;
- To ensure that the vegetable turns out pink when preserved, beets are used during cooking.
Pickled garlic arrows: how to pickle garlic arrows for the winter
Pickled garlic arrows are no less useful than the cloves themselves. Many housewives simply throw them away. However, when marinated, they are very tasty, and preparation takes literally minutes. Here's a simple way to prepare pickled arrows for the winter.
Cut fresh arrows into pieces.Blanch them for 2 minutes and, once cooled, place tightly in warm jars. For the marinade: 50 g of salt and 50 g of sugar, dissolved in 1 liter of water, boil for 2 minutes.
Let cool and add 100 g of 9% table vinegar. Pour the marinade over the arrows so that 1.5-2 cm remains on top and seal with lids.
Read also:
Top 25 sweetest varieties of tomatoes and tips on choosing them for every gardener.
Conclusion
Pickling garlic is a real find for those who want to add a spicy touch to their dishes. However, pickled garlic itself is very tasty and healthy. There are many interesting variations in the methods of pickling garlic, the most popular of which were described in our article.
Recipes for pickled garlic are simple and straightforward. Don't be afraid to experiment and you'll end up with a great winter snack.